Chicken Biryani - A step-by-step guide to the best rice dish ever
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- Опубліковано 10 тра 2024
- My Biryani video is one of my most viral to date, so it deserves its own long format video to truly do it justice! This time, I decided a traditional Hyderabadi Chicken Biryani was in order. It’s easy, achievable and a great dish for serving lots of people! Let me know in the comments how yours went.
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Ingredients
- 3 large red onions, sliced thin
- 200ml peanut oil for frying
- 1 kg chicken thighs, skin off
- 4 tbsp yogurt
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 3 tsp ginger paste
- 1 tsp garlic paste
- Juice of 1 lemon
- 2 green chillies
- 2 cinnamon sticks
- 12 cardamom pod
- 2 tsp cumin seeds
- 6 cloves
- Salt to taste
- 1 bunch mint
- 1 bunch coriander
- 1 kg aged basmati rice
Method
1. Start by making the crispy onions by heating up the oil in a saucepan over a medium high heat and frying the sliced onions in batches until golden brown.
2. Next, marinate your chicken by adding the chicken, 1/3 of the crispy onions, yoghurt, chilli powder, turmeric, garam masala, ginger, garlic, one cinnamon stick, 8 cardamon pods, 1 green chilli sliced thin, 1 tsp cumin seeds, 4 cloves and a tsp of salt in a large pot. Mix well and marinate for 4-24 hours.
3. With the rice, rinse it twice then soak it in water for 40 minutes
4. In a large pot, half filled with water, add 1 tbsp salt, 1 green chilli sliced lengthways in half, 6 green cardamon, 1 cinnamon stick, 2 cloves and 1 tsp cumin seeds and bring to a simmer.
5. Add the soaked rice to the simmering water, stir once and cook for 6-8 minutes or until its just cooked. You still want a bit of bite in the rice.
6. Remove the rice from the water and set aside.
7. Place the marinated chicken onto a high heat and cook for 6-7 minutes, stirring every 1-2 minutes.
8. Remove half of the chicken, then sprinkle half of the rice on the chicken in the pot.
9. Next, add a layer of the crispy onions, some mint and coriander.
10. Place the rest of the chicken and repeat with the rice, crispy onions and herbs.
11. Place a clean tea towel over the lid of the pot and cover the biryani.
12. Turn your element to medium high for 10 minutes, then turn it down to very low for 30 minutes. Take from the heat and let it rest for 20 minutes before taking the lid off and serving.
13. Enjoy! - Навчання та стиль
Not only is Andy very talented in the kitchen, he's so likable. Just a chill dude, no lame thumbnails, no clickbait titles. Just an awesome chef you'd actually enjoy having a beer with
Adam Ragusea levels of "to the point"-ness and no bullshit. Indeed. Someone you just like to watch because he respects your time. A rare sight.
I appreciate that! Just trying to give value to the legends who follow me.
I swear Aussies and Kiwis are some of the coolest people in the planet like they are your best mates from college/uni
And his wife's learned to use her manners lol
Love how respectful he is of cultures and authenticity of foods. So many white chefs don’t care but Andy is different and so amazing
As a Hyderabadi, I can say Andy has covered almost everything, if you add 2 to 3 spoons of ghee/clarified butter on top of all layers it enhance the taste even better, try it and enjoy it
शुद्ध घी अमृत की तरह होता है। ❤
I llike the way he cooking
good idea
Andy cooks and teaches like he was already going to be making this food anyway, and he’s just being friendly enough to let us know what he is doing along the way.
Jajaja I got the same impression. It’s like the uncle trying to cook lunch and you just start asking what he’s doing and he starts patiently explaining you hehehe
Cute comment.
Beautifully said!
As an Indian I am following a white man's recipe for biryani.
😂😂😂😂😂😂😂😂😂😂😂😂😂😂
it’s always wonderful to see people from different culture /ethnicity cook another ethnicity’s food.
Often times they add a twist /modified the recipe a bit. I am fine with that…
Me too 😂
Use better oil or ghee....
Hello, how do you write this in terms of traditional biryani cooking?
Or appearance
As an Indian I can say this is the most authentic Biryani I've seen a foreigner make, 10/10 score! You couldn't have done it any better!
@watsappenin2865 nah in this context he isn't. Dont act smart when you can't spell foreigner correctly lol
He forget the main ingredient...Bay leaf
everyone is indian in the comments section
He could have added ghee and some more spices but yeah whatever he has done is authentic. I would give him 9/10
But I'd suggest dont put the whole children in there , cut it into smaller pieces and then it would get more taste plus it would be easier to divide between people.
Finally a foreigner getting close to the perfect biryani..... Looks very authentic....Love from India.
Thank you 🙏
Dont kid yourself. A lot of indians can't even cook this dish properly.
@@lexluthor3145 a lot of Indians can’t cook anything for that matter. But that’s not what Ashish said.
@@lexluthor3145 What a spectacularly stupid thing to say. Of course they can cook it properly since it forms an important part of their diet.
@@lexluthor3145 so what? It's not like all italians knows how to make pizza or all japanese knows to make ramen but it's still possible for native people to identify if their food is authentic or not luckily this guy makes it perfectly good
Chef Andy always smashes when it comes to how authentic his food is! It's amazing how much praise he receives from whatever nationality he cooks. This man is an absolute legend.
One of the joys of life is having a proper hyderabadi biryani cooked to perfection. Growing up in the middle east with a massive Indian Diaspora, youre bound to see come across all sorts of indian goodies and the biryani is just on a whole other level.
Being Indian, I can tell that this is as near to the authentic Hydrabadi Biryani as anyone has ever gotten. Well done, Andy!
9pp
Well isn’t Biryani associated with foreigners in your country?
@@lawrenceweston922 Certainly, because it was introduced by Arabs and Persians, biryani is indirectly linked to immigrants and foreigners. I say "indirectly" because, even though it was introduced by foreigners, the subcontinent added more traditional flavours and introduced the contemporary version.
@@srinvas1992 Thanks
@@ameyamuktewar2232 …. Yeah only if we like something from your country which is created by Muslims than you appreciate it be it the architecture of the Taj Mahal, the poetry of Mirza Ghalib, the cuisine of Biryani otherwise you disparagingly look at Christians & Muslims.
As a Hyderabadi, I give a honorary "Hyderabadi Patta" our local citizenship tag, to Andy for this great Hyderabadi biryani...
It means Our guy in Hyderabadi vernacular, for people who are confused... Congrats on your million views too...
Such an honor to bestow!
Baigan ke baata nakko karo
Pinde ke baata tum nakko karo, pinde mein mila detu...
@@aryannegi3670 hahaha
Bhai baadi baat boldi
Just cooked this today, having marinated the chicken overnight. Best biryani I've ever made - and a great recipe that's easy to follow. Superb!
New meaning to life after watching this video. So humble, so talented and has the ability to make cooking seem so simple and fun. You have the best cooking videos I have ever seen out there in UA-cam and whoa !! it seems so less stressful and fun and wife pleasing lol. Keep it up and thanks a zillion !!!!
As a Hyderabadi, I can say YOU NAILED IT.
There are many recipes and styles to cook it.. But the main thing many chefs forget to mention about is, How you parboil and layer the Rice. Entire Biryani Skill depends on it. You would only realize it after you make your first Biryani and complain why Rice are sticking together and not separated.
And you nailed it like a local. Cheers!
Check @goodtimewithraja youtube channel i found the similar video biryani making by indian student in usa and usa people really liked that
Nuvvu chesnava eppudaina BIRYANI ?
Success ayinda?
Share your experience
As a fellow Indian...this man is 100% correct!! Andy knocked this 1 out the park...that dough seal was *chefs kiss* Keep em coming Andy!
exactly🤗
He nailed everything except the pronunciation of "biryani"
Despite being an Indian I don’t know how to cook Hyderabadi biryani yet 😂 But Andy cooked it with perfection 🤩💯 👌🏻👌🏻
🙏
@@andy_cooksI absolutely loved the recipe but a few thing to note though.... Before starting to layer the rice , add a bit of ghee at the bottom and place a few thinly sliced tomatoes . Then start layering starting from chicken then rice and so on. It's done so that the chicken in some name left a bit too long on the stove carelessly or with the wrong temperature settings. And also saute a few raisins and cashews is ghee and layer it on the top most layer... And also it anyone wants to add a bit more colour to the rice, add 1 or 2 beetroot slices in between the layers.
I absolutely loved it and hoping to see more great recipes soon ... Love from Kerala.💫💖
lol😁i know many biryani recipes 🤪
@@hannielshajithomas7950 He clearly stated at the beginning that he had earlier made a biryani with tomatoes in it, so this time he was going to make HYDERABADI Biryani. No, it's not Hyderabadi biryani if you put raisin, cashew, and beetroots in it! (Being a Hyderabadi and a biryani lover, I'm just not okay with raisin and cashew in biryani). You may add those and call it Kerala style biryani, no objections. There are some ingredients he missed (black pepper, black cardamom, etc.), but he got most of them right, so it's still a good, almost authentic recipe.
As a person staying in Hyderabad since last 5 years and haven eaten hyderabadi biryani countless number of times,
I highly approve this.
Great job Andy 👏💯
So, made this biryani for the first time a few weeks ago and while I was happy with the general feel of it, I must say that I would double the amount of spices in there. I also felt it lacked salt, but then again I've noticed that when Andy says 'a teespoon', he actually pours in 1½ or 2. :D Thanks for the recipe and I will totally make this again with more spices.
Yup I totally agree mine turned out really bland even with all the spices and I would really highly suggest be careful not not overheat your pot as my entire bottom burned and ruined my entire dish with all my beautiful hard work and ingredients! Was quite disappointed considered the amount of work involved- and I not had it in medium heat five min
There is just not enough sauce on bottom to compensate for high heat as he mentions - unless you have a cast iron pot - even then
Be careful
Another note-make spices ground or small as eating an entire clove is gross
Made this for dinner - it was absolutely delicious. How well the flavours worked together and the depth of flavour were a pleasant surprise. Will be making it again. Thanks for the demystifying step by step.
Thanks 👍🏾
do you ever mix with people from the culture where this foods originates?
@sasha lawrence That would be awesome. I have with some food. That's why I enjoy UA-cam. It allows us to learn food preparation from different cultures. It's never exactly the same. It can come close.
@@sashalawrence4786 What compelled you to ask this question?
Crazy to see someone I went to school with now being a big famous UA-camr/Chef. Congrats mate, looks like you are killing it!
Is he from Auss
@@deniseorvik9504 he is kiwi as bro
@@MrJamesohh chuurrr bru
@@deniseorvik9504 I think he lives in Auss though, in Melbourne.
So he hop lyke kangkaroo mate
I don’t know if I could ever cook with the confidence this guy has, he’s amazing. I hope to try this wonderful recipe one day soon
In Mauritius, we chop up the bordeg (dough seal) into small 1 inch squares and deep fry them - nice and crunchy snack. We also add potatoes and boiled eggs!
No matter what he cooks, there are always people in the comments commending his authenticity. That’s awesome to see and it’s certainly not easy to „satisfy“ such a variety of nationalities, especially if he cooks these incredibly popular dishes. Amazing!
Commending comments… love it!
Guy is just so humble and likeable
As a born and bred Hyderabadi I would a hundred percent approve this.. Chef Andy you’ve done it again! You’re a legend mate and defo one of THE BEST UA-cam food content creators ever.
Also if you pair it up with your recent Bagara bhaingan.. ohhh it hits home feels. Atleast that’s how I grew up eating or Mirchi ka saalan too will do which is a more authentic combo.
Legend, thank you!
Do they not use aloo bukhara in hyderabadi biryani? To me this recipe is almost perfect, just needs star anise and aloo bukhara and its good to go
@@Yaqoot I can’t complain about this dish over few ingredients that a Chef from a total white background has prepared with almost 98% precision (I’m not saying 100 only because Andy has cooked the marinated chicken for 4-5 mins before adding the rice, which to my knowledge most bawarchis from hyd don’t do). Star anise yes, aloo Bukhara? Yea..naa, I think it’s an individual preference as it is not used in my household when making biryani.. but Chef Andy has got almost all of the ingredients right including the cooking time and process.. to me this a near perfect Hyderabadi biryani.
@@Yaqoot they don't use aloo bukhara in hyderabadi biryani
@@isaac5amuel yeah I'm definitely not complaining, he has done a great job. I'm Pakistani so the way we make biryani is quite different, I was just curious. I grew up in England so I haven't tried that many outside of my own family/region, I do want to try this recipe though
My fav chef . Chill , relaxed just the way a great chef should be.
As an old amateur chef of 76, I can hardly stand it, hahah. My mouth is watering (Dutch saying) After Christmas I will definitely make this dish. Always nice to see that a good chef puts his whole heart and soul into his food while preparing it.
How did your Biryani go? Did your family love it?
This is closer to an authentic biryani than most of the Indian commercial restaurants do. Subscribed!!
He's a great chef
This guy is a genius,amazing.very well organized and like some commented "very likeable".God Bless.
Most authentic one is the one created by the person who invented this dish.
Others just make as per recipe that they know or learned from somewhere.
So If he have used same ingredient and method that means it is authentic.
@Mein thanks for that, I only come to the comments for the pedantry
Bhai saab ye kuchh jyada nahi ho gaya 😂
You did absolute justice to Hyderabad and all of India's biriyani lovers🤤
that looked dry af
@@velipulla3936 lol it's biryani, not meant to be sloppy or have a whole lot of moisture
@@velipulla3936 generally people have thin gravy to add to it..
@@velipulla3936 If your biryani is wet you messed something up. But rest assured that chicken is going to be crazy flavorful and with a nice glass of mango lassi on the side you're heading straight to heaven before you ever even have to die.
@@reznovvazileski3193 put some mayo on that biryani might be allright
Thanks for putting the recipe in the description box!
Andy, you're amazing! This recipe is so impressive, you made it better than I do!! My mom used to make biryani the same exact way as you! You are awesome!!
This is super authentic. As a self-proclaimed Biryani expert, I am impressed 👌
Can it be cooked differently and still turn out just as good. I would like to try to make this at the firehouse but making it "authentic" would be overboard.
@@psycho8771 Yes, you can. In India, Biryani is made on gas tops, wooden fire, clay fire. Just make sure to cook for just 15-20 minutes first and check if its cooked properly. Biryani can be tricky at first, but it is very easy to make once you get a hang of it.
Yes, you can. I think it is going to taste even better. Good luck.
By the way you can also check another recipe which we always follow. It's a Rick Stein Biryani recipe. He did that for the BBC on his tour of India. Google "Rick Stein India" and you will get the full series.
@@adammorris4723 You sound like my mom. She kept saying that for years but I still could never get myself to learn to cook it. Living in Hyderabad, biryani is cheap here and available everywhere. So never go the motivation to learn.
The Hyderabadi biryani you made was almost spot on! Kudos! Try to swap the chicken with mutton (goat meat) or lamb, the fat from the meat really elevates the flavors to another dimension! Just a few tips from someone who is a diehard fan of hyderabadi biryani!
1. Never use jeera (cumin seeds) as a substitute for Shahi jeera (caraway seeds). Both have a very a different and distinctive flavor, and are never used interchangeably. Shahi jeera falls in the category of garam masala or whole Indian spices.
2. A little bit of ghee really brings out the flavours more. You could pop in a few fried cashews too!
3. When the chicken quantity is less, it's always fine to layer the chicken singly at the bottom. Plus always use a cast iron skillet (tawa) below the pot you are cooking to avoid the meat getting burnt.
4. You could literally double the amount of yoghurt used, it will balance out the heat from whole spices (control it as per your heat tolerance).
5. For chicken, many of us opt for kacchi (raw) biryani style as it is much faster and easier. Pakki style which you have used is usually for the mutton variant.
6. Check out Swasthi's recipes online, she usually has the most authentic and detailed recipes for almost all indian dishes on the internet right now.
Bravo! Love from India!! 🇮🇳🇮🇳🇮🇳
As far as I know, I might be wrong, ghee is used only in mutton biryani
@@satikantabanerjee7844 Actually many recipes that I've tried, mutton usually has higher fat content so ghee is optional. And chicken has lesser fats so ghee is usually called for. I'm not much aware of other variations though!
@@satikantabanerjee7844 For Hyderabadi biryani, for both chicken and mutton, ghee is used
Thanks for this productive comment, Akhilesh. Appreciate the points. 👍🏼👍🏼
Oh wow, we've entered the rabbit hole 😁
I had only watched Andy’s shorts until I watched this video and I can say I’m amazed! Congratulations on your dish and on your UA-cam channel. Not only your cooking skills are amazing but also your teaching skills! I’ve been to culinary school and almost all of the teachers were far worse, and they were getting paid for it.
Thanks again!! Greetings from Spain! Graciaaaas
I realised their are so many version of chicken biryani in their plate of origin, your step by step is easy to follow.Thanks and god bless.
With the rice precook the trick my mother told me is that it's at the perfect level when if you look at a grain it will be mostly translucent (i.e cooked) and there is a tiny sliver of white within (uncooked/al dente) which will then become fully cooked in the streaming/dumm process
Amazing video!
I was looking for a comment like this!
Thank you❤
I cant really see it with basmati rice so i cook it midway it kinda fluffs up from its own steam then
@@TheGintama86it's called kani. Take one grain of semi cooked rice. Press between index finger and thumb. If it breaks into two it's single kani. If it breaks into two it's double kani
Double kani in bottom close to meat. Or single kani if the gravy is less or if you find after cooking it's too soft next time use single kani.
On the upper layer rice it should be triple kani ie rice should break into three pieces.
If it's pressed and becomes full paste between your fingers it's too late. 😂😂
Yes! Love the shorts but really appreciate the longer deep dive and all the handy tips that recipes don't ever mention.
Thank you, I really enjoy making these longer videos and hope they inspire your cooking!
@@andy_cooks Next i suggest you to make Shahi paneer or Butter paneer in Indian restaurant style
Amazing! and the way you put the recipe and method in the description is amazing!
One of my favorite versions of chicken and rice! Lovely presentation from Andy!
That looks 1000x better than biryani you get at most of the restaurants here in the US. I love how authentic this biryani is. And bonus points for the aesthetics. Just love how he has built his kitchen and assembled all the tools to make his videos look amazing. 10/10 on everything.
9/10 Indo/Pak restaurants here in the US absolutely cannot make Biryani. What they serve as biryani is an atrocity
Americalo Hyderabadi Chicken Dum Biryani | From American Taste Buds to Hyderabadi
ua-cam.com/video/zDzs2YTyehk/v-deo.html
It’s so admirable that our dish Biryani is being loved around the world and if such an amazing cook, Andy makes it, it’s really icing on the cake
Made exactly like this today, it tasted so good. So proud of myself, thanks a lot Andy 👍, keep it up
I love your pots and the kitchen and all of your tools. Just discovered ya and I love watching you cook. Great recipes and representation!
As an Indian , i can say for a foreigner this biryani is one of the best ones I've ever seen...
For Indians biryani is not just a dish, it's love at first bite.. we love cooking it, eating it, and watching someone make it.. We love our biryani more than anything 🥰
cringe
@@drdisrespect.8174 as an Indian... can't agree more mate
@@aloo-paratha as an extraterrestrial omnipresent being i too agree on the fact that the
@@drdisrespect.8174 I mean, if they are speaking from their own point of view. How could you call it "cringe"? Imagine calling a person of Mexican descent "cringe" for loving their tortillas or a Japanese person "cringe" for their insight into sushi. In my opinion, the people who say "cringe" for the sake of it are the real "cringe-lords".
❤
Great video, followed your recipe and it tastes absolutely amazing. Thank you so much 👏👏
Wow! Another authentic biryani recipe for me to make! Thanks Chef! Love your work ❤❤❤
Hi Andy, great video. One suggestion if I may, if you dry fry the spices on a dry pan (until you can smell the spices), it enhances the flavour ten fold. I hope this helps.
That's needed then it would be. A 10/10 it's a 9.2/10 for me
Very good comment, because the spices used in this recipe needs to be heated in beginning. Thats why i do not like Andys videos, because missing very important steps
@@patrickneuhaus3468 it is still very good without preheating the spices. Preheating spices just enhances the aromas and taste. Andy is a very good cook!
If you wish to cook as a local, roasting the spices becomes a must. But if not, you can do whatever brings out the same aromas. I put a wet towel on the pot and then put the lid on that. There is no need for the dough. Finally, I liked the simple video. It works. ThanksAndy.
@@patrickneuhaus3468 don't pretend you know what you're talking about lmao
We make it exactly like this in Mauritius, except we add fried potatoes. He must have learned this directly from an Indian, too many expert tips to have come from a book, plus he made it like a true Indian, he didn’t measure anything, just throw it in with rough estimation, mark of experience, well done man.
the biryani you are referring to is the lucknow/calcutta biryani that has the fried potatoes on it...That is the ultimate biryani
@@Thrash_ranch Turn the chicken tika on top of that and we're playing life with cheatcodes.
@@Thrash_ranch Lucknow biryani doesn't have potatoes...
Oh yes the potatoes are a game-changer 😋🤤
This is chiken biryani no need add potatoes
Never had it,unfortunately. But boy does it look Deeelish! This one just went to the top of my list to make. Thank you Andy, always a great watch
Hey Andy! I recreated this awesome recipe of yours today and I should say that it came out great. Thanks so much!! ❤
Feeling so satisfied, you cooked it perfectly with so much effort. Love from India 😊
I really appreciate that 🙏
Great episode. I'm not Indian or of Indian descent, but I have a tremendous love for this dish and I've learned to make it at home. I love to reserve the leftover onion oil to reuse in other dishes. It's loaded with flavor. I also like to sprinkle a small amount of kewra water over the rice to add some floral notes.
Great idea, onion oil. I do the same.
Loved your tip about the kewra water, it takes it to the next level!
Just bought your book. So looking forward to trying this stuff at home:) Your cooking is inspiring!
Made this last night. Was amazing. Used baking paper under the lid and a tea towel on top to seal the steam in. Be careful with Chili powder if you're sensitive to heat. The rice cooks super quickly. Thanks Andy (Fellow Kiwi here)
He used Kashmiri chilli powder which is very red and great for colour but fairly mild, if you use a different (hotter) chilli powder use less.
One thing I love is he always has the recipe in the thumbnail I really appreciate it Andy, thank you!
As someone who has grown up eating BIRIYANI in this part of the world , can’t stress enough how authentically this has been prepped .
Great stuff man
I am Indian but never cooked Biriyani but this video has tempted me too. Gone definitely try tomorrow for my friends and I must say you nailed it xx
Good grief! Have watched loads of fantastic videos of this dish but this is the most enjoyable to watch!!! Thanks mate 😊
Incredible video! Loved this one Andy
You also the best buddy
Max, I've been thinking or dreaming should I say.. I've never come across Brisket biryani and it's my desire to see it made somewhere or have it if it's God will 😄. I can't think of anyone else better than the Brisket king himself to throw your version of brisket and biryani together. Trust me you'll be making one of your avid follower's dream come true. Hope you get to see this, and hope I get to see some brisket biryani.
Cheers man 🙂
Love ❤️❤️❤️❤️ from Hyderabad India
Low and Slow.
MAX IM ONE OF BEST FAN... I ALWAYS LOOK ALL OF YOUR VIDEOS
I used a big tall steel pot with two old towels under the lid with a glass bowl and casserole dish lid on top for weight to seal and it worked perfectly. Me and Mrs were packing this up for work lunches but kept eating bits of it the whole time 😍😍😍
Great recipe share 😊love your calming tutorial ❤
That was incredible! Never used dough as I have always used a tea towel, but I will try it!!
I would love some simple spicy quick dishes as I entertain regularly and am a very busy mum!!❤
So nice to see a cooking video which is JUST about the cooking. So clean and honest!
As a person from Andhra Pradesh, I approve this recipe ❤
This is very authentic
@Messi GOAT 🐐 He may not but it's useful for me! 🙂
@Messi GOAT 🐐 Me, a viewer who is catched by the recipe and is even impressed that it's cooked in an authentic way! 🙂 Who should I be to have the right to find this comment useful?
As a person from Surbiton, Surrey, UK, I also approve this recipe....
finally a straight forward tutorial, thank you!
biryani and pulao are two best rice dishes and thank you for showing us how to do that perfectly kudos
This is the first time a foreign chef cooked it perfectly 😊 Every step is bang on . Andy you did a great job 👏
I’m from Hyderabad and my husband makes this biryani at home! Its authentic and the dough seal is the traditional way of cooking it! I’m so happy to see Andy cook it the right way! 😊
I love biryani, it has to be one of my favourite dishes. Bravo
Andy ...u r a very talented man... mouth watering recipe...❤❤❤
Really love to see Andy cook such nice and authentic recipes with so much of ease and the every bit of details that he gives is amazing..
Important thing is that he follows amazingly with the traditional ways how the dish is cooked is respective parts of the world ❤️✨ we love your work, and your wife's demands for different dishes, love from India.
Always been interested in cooking chicken biryani and now I realize why it tastes so good. Thanks for sharing. Ps I love the butterfly plant behind you. 😊
Watching this as a South Asian (Bengali) who loves traditional food and especially Biryani, I just want to commend your talent here and the whole authenticity of your approach in making this traditional dish. Absolutely smashed it.
But you forget the Europeans invented curry, they claim they invented the Samosas. Duplicitous to say the least
You have no idea how much I'm craving biryani right now after watching this. It is my favourite dish and you've done justice to it!
Hey Andy, small tip I would give is to assemble and mix the marinade in the dish before you add the chicken. makes it easier to incorporate all of the spices into the yogurt for even distribution. Awesome recipe!!
Thank u, your recepies and explanations are very helpful 🙏
Talking to the point , No show off like Desi chefs .lovely kitchen Thanks !
Learning how to fry onions to golden perfection is like a milestone moment in the process of becoming a good home cook here in old delhi!
Dear Andy, I came to your channel from watching the shorts. What amazes me is your versatility in the kitchen and your attention to detail. Whatever the style of cooking or the culture, you stay true to the methods and the ingredients. I wish I found your channel sooner, it is a homage to food and without any pretensions. It's also a huge comfort to see items used that are familiar as I live in Australia as well. Good on you mate.
Simple to follow instructions explains exactly what to do . Delicious spicy and aromatic Biryani .
Made this last night … but with beef … turned out great! Thanks for the awesome in-depth tutorial. My mum says it’s exactly how she use to make it and we are from Mauritius 🇲🇺 So thank you for ticking off one of my food memories as a kid 💕
So enjoyable to watch Andy cook. A nice guy anyone can imagine being a friend. Well done!
Watching my favorite Chef cook my favorite dish in an authentic way made my day! Hats off to you for the research and dedication you put into making the world famous Hyderabadi chicken biryani. I can smell the dish through my screen 😋 🙌🏽😍🤤
Always love biryani rice. Thanks for sharing.
So nice to watch you make it. It's like music to the soul
I was actually waiting for a slip up, but it went perfectly! The recipe and the preparation was spot on, right down to the last ingredient! Kudos to you Chef!
The best thing about Indian cooking is there is always room for improvisation when you're confident in your skills and know your ingredients well. Hats off to you chef, that biryani looks divine! Cheers!✨
I'm from Mauritius, and this is exactly how you make a Briyani. Perfect.😊
this dish is so delicious you will never get tired of eating it...
there are even different version or styles made with mutton and bone in beef and some with cashew nuts pomegranate bits anf raisins. really delicious.
I cooked it for my cousins today with your recipe and everyone loved it and they even took some home ♥️
Really well made. That's pretty much how it's done here. 10/10.
Just a small suggestion: Use a bit of Ghee (clarified butter) along with the other toppings.
Bay leaf and star anise can alo be added to give an amazing taste.
I agree, an Indian dish without Ghee seems odd.
@@anjayl while I'm also surprised he didn't use ghee, the use of oils instead of ghee has risen in indian cooking (in the us at the least) and if you're not in the know then you probs wouldn't know about ghee due to this as well.
I thought it looked very dry....
@@episode6691 Which is sad. Ghee is, on all accounts, way better than oils 😕
Ghee will overshadow biriyani’s aroma. Ghee is not mandatory. This is a fact I heard from one traditional biriyani chef.
Very nicely done. I love your lamb shank biryani video, as well. My daughters absolutely love lamb, and we're biryani fanatics, so I'm seeing that in our near future! I think the key is gently cooking the basmati to start, and cooking the rice with whole spices and a little piece of lemon. Thank you!!!!!
Pro tip:Peel and wash the required amount of onions and keep them in the refrigerator for about an hour or two. When you are ready to slice and chop, they won't make your eyes water. Have been making biryani for years now so I should know.
I first heard of that years ago and when I suggested to my mom, she kinda scoffed and said that way loses its taste. And I couldn't convince her that there's no difference😂
You have nailed it!
Not measuring the spices and just going by the gut feeling... Hats off! That's how we roll 👍
I love that you're offering cheaper alternatives within the recipe, especially in times like these! Love your videos, Andy :D
Great cooking. Spot on with your Hyderabad biriani. First time watching your recepes. Thanks for sharing. God bless.
Wow, I can't leave to watch this recipe , Andy you are incredible, I love it so much, ❤❤❤
In a lot of Indian households, we don't use whole spices in the Marinade.
We slightly roast some cardamom, cinnamon, cloves, mace and some nutmeg over a low flame for a minute or two, run it through a grinder to create a fresh aromatic powder and we use that in the marinade.
True. But not for hyderabadi biryani.
Haha I actually prefer grounded blend of spices regardless of the "authenticity" part. The grounded spices definitely mix well and I truly dislike when cardamom or clove gets chewed accidentally lol 😁 it irritates my experience and breaks my hunger mode haha
@@mannchhabra or you can tie 'em up in a cotton cloth so that you can take it out before eating
In hyderabad we use whole spices and powder both
@@AdityaRaj-lf5ti that is also an excellent, alternate way to do it. Yes cheers
As a chef myself of Asian food with over 30 years in the game i can wholesomely say WOW and well done my fellow brother!!! Such a pleasure to watch and a dish that can put a smile on everyone. Chef its great learning your experiences and skills!
What's a fellow brother? Is that like hello brother?
Finally made it. Excellent recipe and how to. Thank you.
Outstanding instruction, can't wait to try it